Sunday, May 6, 2012
Ground pork & chocolate ragu
What's an Italoamericano do in order to mark the best-known Mexican heritage celebration observed in these United States, Cinco de Mayo?
Not a thing, usually. Not this Italoamericano anyway.
And so it was quite the coincidence that I was moved to make this pretty-damn-close-to-Mexican mole sauce this weekend.
It is a Sicilian recipe, one that I had run across in a cookbook gifted to me just last week, Arthur Schwartz's "The Southern Italian Table." The Spaniards, Schwartz explains, introduced chocolate and cinnamon to Sicily, via Mexico, centuries ago. And as soon as I laid eyes on his recipe for "Enna's Ground Pork Ragu with Chocolate" I made a beeline for the kitchen so's I could check on my ingredients.
How was I supposed to know that it was Cinco de Mayo? All this particular May 5th meant to me was that a big dinner needed to be prepared for the evening, and that my brother Joe would be texting at some point to see if I had made my Derby pick.
Anyhow, here's the sauce. It's a snap to prepare, and it's good too.
Enna's Ground Pork Ragu with Chocolate
Adapted from "The Southern Italian Table"
by Arthur Schwartz
Makes 7 cups
1 medium onion, finely chopped
2 Tbsp. extra-virgin olive oil
1 lb. ground pork
1/2 cup dry red wine
1 12-oz. can tomato paste
1 quart water
2 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
1 oz. unsweetened chocolate
1 tsp. sugar
Grated cheese for serving
In a 3- to 4-quart saucepan saute the onion in olive oil until wilted.
Add the pork and break up over medium heat until raw color disappears.
Add the wine and simmer for a couple minutes over slightly higher heat.
Add tomato paste and water; stir and bring to a simmer.
Add salt, pepper, cinnamon, chocolate and sugar. Stir until chocolate melts, reduce heat and simmer for around 30 minutes.
Serve over pasta with grated cheese of your choosing.